Rhubarb wine: 3 recipes at home

Rhubarb - a vegetable crop, the edible part of which consists of plant stems. It is noteworthy that rhubarb leaves and root are considered poisonous.

Culinary masterpieces have long been known to our grandmothers, but few people know that rhubarb makes a very unusual alcohol. In this article, Vzboltai will reveal several rhubarb wine recipes.

Find out the recipe liqueurs and tinctures from rhubarb.

Rhubarb wine without herbal flavor

Ingredients

1. Rhubarb stalks - 3 kg

2. Water - 1 liter per 1 liter of juice

3. Sugar - 500 g per 1 liter of juice

4. Unwashed raisins (fresh berries) - 30-50 g (for the leaven)

The method of preparation

1. Make a wine starter 3-5 days before working with rhubarb. To do this, unwashed raisins or berries must be poured into a jar, add 25 grams of sugar and pour 100-150 ml of water at room temperature. Cover the jar with gauze, put in a warm place. When foam, a light sour smell and hissing appear, the leaven is ready, you can proceed to the next stage. If after 3-4 days there are no signs of fermentation (it happens when raisins or berries are heavily treated with chemicals), you need to make the starter again from other raw materials.

2. Wash the rhubarb stalks, peel off the "white leg", cut into small pieces (as small as possible). Put the pieces in a saucepan, cover with water (should cover the rhubarb layer by 2-3 cm, depending on the container). Memorize the amount of water added so that you can calculate the proportions correctly later.

3. Bring to a boil, cook over low heat until the stems are soft. Remove the pan from the stove, cover, cool to room temperature. Thanks to heat treatment, the rhubarb loses its herbal flavor and acquires a light apple flavor.

4. Pour the broth into a separate container. Grind the stems with a blender or grind through a sieve.

5. In a wide-necked container, mix chopped rhubarb, broth, water (except for the water used during cooking), 200 grams of sugar per 1 liter of broth and the starter (pour together with raisins or berries). Cover the neck with cheesecloth or a cloth to protect against insects.

6. Transfer the wort to a dark room at room temperature. Leave for 3-4 days. Stir once a day with a clean spatula.

7. Filter the wort through several layers of cheesecloth. Squeeze the cake well and throw it away. Add 100 grams of sugar per 1 liter of juice (obtained after cooking) to the liquid part, mix.

8. Pour the wort into the fermentation container, fill it up to 75% to leave room for carbon dioxide and foam. Install a water seal or a medical glove with a hole in the finger on the neck. Leave the container in a dark place with a temperature of 18-27°C.

9. After 5 days, add a new portion of sugar (100 grams per liter of juice after cooking): remove the water seal or glove, pour off about 0.5 liters of wort separately, dissolve the sugar in it, pour the resulting syrup back and close the water seal. After another 5 days, repeat the procedure, adding the remaining sugar (100 grams per liter).

10. Depending on the temperature and yeast activity, rhubarb wine ferments for 25-60 days. Then the hydroseal stops bubbling (the glove deflates), a layer of sediment appears at the bottom, and the drink itself becomes lighter.

11. Attention! If the fermentation continues 50 days after the installation of the hydroseal, to avoid bitterness, drain the drink from the sediment and put it back under the seal to ferment at the same temperature.

12. Drain the fermented wine from the sediment (filter) through a tube into another container. Taste the syrup. Optionally, sweeten with sugar or fix with vodka (alcohol) in the amount of 2-15% of the drink volume. Fortified wine tastes harsher and is not as aromatic, but it is better stored.

13. Pour the wine into bottles to the top and close them tightly. If sugar was added at the previous stage, it is better to keep it under lock and key for the first 7-10 days in case of repeated fermentation.

14. Transfer the wine to a dark room with a temperature of 5-16°C and leave it for 3-6 months to mature. Once every 10-30 days, as the sediment appears on the bottom with a layer of 3-5 cm, filter the wine by pouring through a tube.

15. When the sediment no longer appears, the wine is ready. It can be bottled and hermetically sealed.

16. Shelf life up to 5 years, store in the refrigerator or cellar. Strength - 11-12%.

Easy rhubarb wine recipe

Ingredients

1. Rhubarb stalks - 1 kg

2. Water - 4 liters

3. Sugar - 5 kg

4. Lemon - 1 piece.

5. Gelatin - 5 g

Method of preparation

1. Rhubarb wine is made in May-June. Put rhubarb cut into slices in the water. Cover the vessel and leave for 10 days, shaking daily.

2. Then strain the liquid and squeeze the juice from the pulp.

3. Mix the resulting liquid with sugar, juice of 1 lemon and zest, then add the dissolved pre-soaked gelatin.

4. Pour the liquid into a fermentation vessel or barrel.

5. After 10 months, the wine can be bottled.

Alternative rhubarb wine recipe

Ingredients

1. Rhubarb stalks - 4 kg

2. Water - 7 liters

3. Sugar - 2.5 kg

4. Wine yeast - 1 tbsp.

5. Lemon - 1 pc.

6. Orange - 1 piece.

7. Crackers - 1 pc.

Method of preparation

1. Wash the rhubarb thoroughly, cut into pieces, cover with boiling water and keep in a warm place for 4 days.

2. Then measure the amount of juice that has formed. You should get about 9 liters.

3. Strain the liquid through a cloth, add sugar and yeast, spread on water-soaked breadcrumbs, pour in lemon and orange juices and put in a warm place for fermentation (1-1.5 months).

4. Once it is finished, stir the liquid and after 3 days, when a sediment appears on the bottom, strain it, pour it into a wooden container.

5. It is necessary to fill the barrel to the brim, cover and keep for about 6 months until the end of quiet fermentation.

6. Pour the finished wine into clean bottles, cork and store in a cool place.

Update: 18.07.2018

Category: Wine and Vermouth